Shaahi Jhinga Masaledaar

Shaahi Jhinga Masaledaar is a popular Indian Side Dish
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Category :
Course :
Side Dish
Cuisine :
Technique :
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Servings :
Serves 4
Rated 4 based on 100 votes


Prawn - 500 g


Mustard Seeds - 1/2 tsp

Jeera - 1/2 tsp

Tejpatta (Bay leaves) - 2

Dried red chilli- 2

salt - to taste

Sugar - 1 tsp

Dhania patta - 1 bunch (chopped finely)

Desi ghee- 1 tbsp

Warm water - 1/2 cup

Garam masala:

Cloves- 4

Small elaichi - 2

Daalchini (cinnamon) - 1 inch

Tomato - 1 medium size (chopped or pureed)

Ginger Garlic paste - 1 heaped tbsp

Grated Coconut - 1 tbsp

Cashewnut - 10

To make special paste:

Mustard Seed - 1 tbsp

Posta daana (poppy seeds) - 1 tbsp

Cashewnut - 15

Almond - 10

Powdered masala:

Haldi powder- 2tsp

Jeera powder- 2 tsp

Dhania powder- 2 tsp

Red Chilli powder- 2tsp

Garam Masala powder - 1 tsp

Tandoori masala powder - 1 tsp (optional)


  1. Clean the prawns well. Cut a small slit on the side and marinade the prawns in half of the powdered masalas (except garam masala and tandoori masala) and salt for 2 hours.
  2. Heat oil in the non-stick frying pan.
  3. Fry the cashewnut till light brown. Drain and keep aside.
  4. Drain excess water from the marinated prawn and fry for 5 minutes. Transfer prawns to a dry vessel.
  5. Put jeera, mustard seeds, tejpatta, dried red chilli and garam masala in the hot oil.
  6. When the jeera begins to splutter, add onion.
  7. Fry for 2 minutes, then add ginger garlic paste and all the remaining powdered masalas. Saute for 3 minutes.
  8. Add the tomato, special paste, coconut, and sugar.
  9. Add salt and saute everything for 5 minutes on slow flame.
  10. Add the fried prawns and water.
  11. Cook on slow flame covered for 3 minutes.
  12. Garnish with fried cashewnut and some dhania patta.
  13. Serve warm with rice or garam chapattis.

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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